Topside
This is the upper part of the hind leg, often a whole chuck for roasting but can be cut into minute steaks or minced. It has a hearty flavor with a slight ratio of fat.
Flavor Profiles
Buttery
Fatty
Rich
Cooking Methods
Braising
Roasting
Slow Cooking
Pair it with
Bay leaves
Beer
Black Pepper
Chili Flakes
Cumin
Gravy
Grilled Vegetables
Mashed Potatoes
Mustard Sauce
Rosemary
Paprika
